Tofu Summer Rolls with Peanut Dipping Sauce

INGREDIENTS

For the rolls:

rice paper 

extra-firm tofu, raw or pan-seared in oil 

thinly sliced vegetables such as cabbage, carrot, and cucumber

sliced avocado

fresh herbs such as cilantro, mint, and basil

furikake (seaweed + sesame seeds)

For the peanut dipping sauce:

1 tablespoon peanut butter

1 tablespoon soy sauce

1/2 - 1 tablespoon coconut aminos

1 teaspoon rice vinegar

1/2 teaspoon sesame oil

sriracha or chili flakes to taste

freshly grated ginger to taste

METHOD

1.  add warm water to a circular dish.

2. lightly moisten a cutting board with water or oil.

3. submerge one rice paper sheet into the warm water for about 5 seconds. you don’t want the rice paper to completely soften as it will continue to soften once you start layering.

4. transfer rice paper to cutting board and add your toppings to the bottom section of the circle.

5. lift bottom of the rice paper over the toppings to enclose the filling and then fold in the sides after first complete turn of the roll. repeat with remaining sheets.

6. combine all sauce ingredients into a bowl and whisk until smooth. taste and adjust for seasoning. 

7. dip rolls in sauce and enjoy:)